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This dish was the result of a last-minute Shabbos guest, a sale at the butcher, and a combination of three or four different recipes that I found elsewhere.
3 to 4 pounds beef ribs
liquid smoke (optional, but recommended)
2 to 4 tablespoons Gefen Olive Oil
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons oregano
1 teaspoon chili powder
1 teaspoon kosher salt
1 teaspoon smoked paprika
1/4 teaspoon freshly ground pepper
1/4 cup Glicks Soy Sauce (use a wheat-free version for gluten-free)
1/4 cup apple cider vinegar
Gefen BBQ Sauce or other barbecue sauce of your choice
Rinse ribs and pat COMPLETELY dry with paper towel.
Drizzle ribs with liquid smoke, if using, and rub it in.
Lightly coat ribs with olive oil and rub it in.
Mix all seasonings with soy sauce and vinegar to create a paste. Spread generously all over ribs. Place in a Ziploc bag and marinate in the fridge for two hours.
Preheat oven to 250 degrees Fahrenheit.
Place ribs in a baking dish and cover tightly with foil. Place on the middle oven rack and bake for three and a half to four hours.
When ribs are done to your liking, drain off any excess fat. Brush ribs with desired amount of barbecue sauce. Broil on low until sauce is sticky and a crust has formed on the ribs. (Keep a close eye on them so they don’t burn.)
Serve warm.
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